Easy Strawberry Yogurt Shortcake

If you ask me, shortcake gets even better when you add a tangy yogurt twist.

This strawberry yogurt shortcake brings together fluffy homemade cake with a light, creamy topping that’s not too sweet. Fresh strawberries add just the right amount of fruit to each bite.

The cake itself uses both almond and vanilla extracts for extra flavor, and those stiff egg whites give it a texture that’s somewhere between sponge cake and angel food. The yogurt whipped cream topping is lighter than traditional versions but still feels like a treat.

It’s a dessert that works just as well for Sunday brunch as it does for a summer dinner party.

What Kind of Strawberries Should I Use?

Fresh strawberries are definitely the way to go for this recipe, and you’ll want to pick ones that are bright red and firm to the touch. If strawberries aren’t in season, frozen strawberries can work in a pinch – just make sure to thaw them completely and drain off any excess liquid so your shortcake doesn’t get soggy. When you’re at the store, give them a quick sniff – ripe strawberries should smell sweet and fragrant. Before using them, rinse your berries gently and hull them (remove the green tops), then slice them up however thick you like for layering in your shortcake.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Whip topping: You can use heavy whipping cream instead – just whip it with a bit of sugar until stiff peaks form. You’ll need about 1 cup of heavy cream to get 2 cups of whipped cream.
• Yogurt: Greek yogurt, regular yogurt, or even sour cream work well here. If using Greek yogurt, thin it out with a splash of milk to get a smoother consistency.
• Vegetable oil: Canola oil, melted butter, or even melted coconut oil are all fine substitutes. If using butter, let it cool slightly before mixing with the other ingredients.
• Strawberries: Fresh is best, but frozen strawberries work too – just thaw them completely and drain excess liquid. You can also try other berries like raspberries or blueberries for a different flavor.
• Vanilla essence: Vanilla extract works just the same. If you don’t have either, a small amount of almond extract can add a nice twist.
• Baking powder: This is essential for the cake to rise properly, so don’t skip it. If you’re out, you can make your own by mixing 2 teaspoons cream of tartar with 1 teaspoon baking soda for every 4 teaspoons needed.

Watch Out for These Mistakes While Baking

The biggest mistake when making this shortcake is deflating your meringue while folding it into the batter – use a gentle hand and a spatula to fold in a circular motion from the bottom up, stopping as soon as everything is just combined.

Overbeating your whipped topping mixture can cause it to separate and become grainy, so watch carefully and stop mixing once you reach stiff peaks.

Another common error is frosting the cake while it’s still warm, which will melt your topping and create a runny mess – let the cake cool completely at room temperature before adding any frosting.

To keep your strawberries from making the topping watery, pat them dry with a paper towel and add them right before serving rather than hours in advance.

What to Serve With Strawberry Yogurt Shortcake?

This strawberry yogurt shortcake is pretty much a complete dessert on its own, but I love serving it with a hot cup of coffee or tea to balance out the sweetness. If you’re feeding a crowd, consider setting up a little topping bar with extra fresh berries like blueberries, raspberries, or sliced peaches so everyone can customize their slice. A scoop of vanilla ice cream on the side never hurts either, especially if you’re serving it at a summer gathering. For a brunch setting, this pairs beautifully with mimosas or fresh-squeezed orange juice.

Storage Instructions

Store: If you’ve already assembled your strawberry yogurt shortcake, it’s best enjoyed within a day since the whipped topping can make the cake a bit soft. Keep it covered in the fridge and try to finish it within 24 hours for the best texture.

Make Ahead: The cake layers can be baked up to 2 days in advance and stored in an airtight container at room temperature. Just wait to assemble with the yogurt cream and strawberries until you’re ready to serve, so everything stays fresh and the cake doesn’t get soggy.

Keep Components Separate: Store any leftover whipped yogurt cream in a sealed container in the fridge for up to 2 days, and keep the strawberries separate in their own container. This way you can assemble individual servings as you want them, and everything stays at its best.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 18-22 g
• Fat: 60-72 g
• Carbohydrates: 175-195 g

Ingredients

For the cake:

• 0.75 cup King Arthur all-purpose flour
• 4 tsp baking powder
• 0.35 cup sugar
• 2 egg yolks (room temperature, about 70°F)
• 0.3 cup milk
• 0.19 cup vegetable oil
• 1.5 tsp vanilla essence
• 0.5 tsp almond extract
• 2 egg whites (beaten until stiff peaks form)
• 0.22 cup sugar

For the frosting and assembly:

• 2.5 cups Cool Whip whip topping
• 0.25 cup milk
• 0.25 cup Fage plain greek yogurt
• 0.25 cup powdered sugar (sifted to remove lumps)
• 0.5 cup strawberries (sliced into 1/4-inch pieces)

Step 1: Prepare Mise en Place and Preheat

• 0.75 cup King Arthur all-purpose flour
• 4 tsp baking powder
• 0.35 cup sugar
• 2 egg yolks
• 2 egg whites
• 0.5 cup strawberries

Preheat your oven to 180°C (350°F).

Bring egg yolks and egg whites to room temperature—this helps them incorporate better into the batter and meringue.

Sift together the flour, baking powder, and sugar in a small bowl to remove any lumps and ensure even distribution of the leavening agent.

Slice the strawberries into 1/4-inch pieces and set aside.

This upfront prep ensures your ingredients are ready when you need them.

Step 2: Make the Cake Batter Base

• 2 egg yolks
• 0.3 cup milk
• 0.19 cup vegetable oil
• 1.5 tsp vanilla essence
• 0.5 tsp almond extract
• dry ingredient mixture from Step 1

In a large mixing bowl, combine the egg yolks, milk, vegetable oil, vanilla essence, and almond extract.

Whisk together until well blended and emulsified.

Add the dry ingredient mixture from Step 1 and gently fold together until just combined—don’t overmix, as this will develop gluten and make the cake tough.

The batter should look slightly lumpy at this stage.

Step 3: Make and Fold in the Meringue

• 2 egg whites
• 0.22 cup sugar
• cake batter from Step 2

In a separate clean bowl, beat the egg whites until stiff peaks form.

Gradually add the 0.22 cup sugar while beating, continuing until the meringue is glossy and holds firm peaks.

This creates an airy, stable foam that will lighten the cake.

Fold the meringue into the batter from Step 2 in two additions, being gentle with each fold to maintain the airiness—use a spatula and cut down the middle, sweep along the bottom, and turn the bowl as you fold.

I find that folding in two batches helps distribute the meringue more evenly without deflating it.

Step 4: Bake the Cake

• batter from Step 3

Pour the batter into a greased 8×8-inch or 9×9-inch baking pan, spreading it evenly.

Bake at 180°C (350°F) for 30-40 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.

The cake should spring back lightly when touched.

Remove from the oven and let cool completely before frosting—this prevents the frosting from melting into the warm cake.

Step 5: Prepare the Yogurt Cream Frosting

• 2.5 cups Cool Whip whip topping
• 0.25 cup milk
• 0.25 cup Fage plain greek yogurt
• 0.25 cup powdered sugar

In a chilled bowl, combine the Cool Whip, milk, Fage plain Greek yogurt, and sifted powdered sugar.

Beat on medium speed until stiff peaks form and the mixture is fluffy and smooth.

The Greek yogurt adds tanginess and a slight structure, while the whipped topping keeps it light.

I prefer to sift the powdered sugar first to avoid any grainy texture in the frosting.

Step 6: Assemble and Serve

• yogurt cream frosting from Step 5
• sliced strawberries from Step 1
• cooled cake from Step 4

Spread the yogurt cream frosting evenly over the cooled cake from Step 4.

Top generously with the sliced strawberries from Step 1, arranging them in a decorative pattern if desired.

Serve immediately or chill until ready to eat.

The cake is best enjoyed the same day, as the strawberries will weep slightly over time.

Easy Strawberry Yogurt Shortcake

Delicious Easy Strawberry Yogurt Shortcake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 8 slices

Calories 1425 kcal

Ingredients

  

For the cake

• 0.75 cup King Arthur all-purpose flour
• 4 tsp baking powder
• 0.35 cup sugar
• 2 egg yolks (room temperature, about 70°F)
• 0.3 cup milk
• 0.19 cup vegetable oil
• 1.5 tsp vanilla essence
• 0.5 tsp almond extract
• 2 egg whites (beaten until stiff peaks form)
• 0.22 cup sugar

For the frosting and assembly

• 2.5 cups Cool Whip whip topping
• 0.25 cup milk
• 0.25 cup Fage plain greek yogurt
• 0.25 cup powdered sugar (sifted to remove lumps)
• 0.5 cup strawberries (sliced into 1/4-inch pieces)

Instructions

 

• Preheat your oven to 180°C (350°F). Bring egg yolks and egg whites to room temperature—this helps them incorporate better into the batter and meringue. Sift together the flour, baking powder, and sugar in a small bowl to remove any lumps and ensure even distribution of the leavening agent. Slice the strawberries into 1/4-inch pieces and set aside. This upfront prep ensures your ingredients are ready when you need them.
• In a large mixing bowl, combine the egg yolks, milk, vegetable oil, vanilla essence, and almond extract. Whisk together until well blended and emulsified. Add the dry ingredient mixture from Step 1 and gently fold together until just combined—don't overmix, as this will develop gluten and make the cake tough. The batter should look slightly lumpy at this stage.
• In a separate clean bowl, beat the egg whites until stiff peaks form. Gradually add the 0.22 cup sugar while beating, continuing until the meringue is glossy and holds firm peaks. This creates an airy, stable foam that will lighten the cake. Fold the meringue into the batter from Step 2 in two additions, being gentle with each fold to maintain the airiness—use a spatula and cut down the middle, sweep along the bottom, and turn the bowl as you fold. I find that folding in two batches helps distribute the meringue more evenly without deflating it.
• Pour the batter into a greased 8x8-inch or 9x9-inch baking pan, spreading it evenly. Bake at 180°C (350°F) for 30-40 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown. The cake should spring back lightly when touched. Remove from the oven and let cool completely before frosting—this prevents the frosting from melting into the warm cake.
• In a chilled bowl, combine the Cool Whip, milk, Fage plain Greek yogurt, and sifted powdered sugar. Beat on medium speed until stiff peaks form and the mixture is fluffy and smooth. The Greek yogurt adds tanginess and a slight structure, while the whipped topping keeps it light. I prefer to sift the powdered sugar first to avoid any grainy texture in the frosting.
• Spread the yogurt cream frosting evenly over the cooled cake from Step 4. Top generously with the sliced strawberries from Step 1, arranging them in a decorative pattern if desired. Serve immediately or chill until ready to eat. The cake is best enjoyed the same day, as the strawberries will weep slightly over time.